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Breakfast Banana Bread with a honey and cereal topping

  • Timer Prep 15 min
    Cook 45 min
  • Chart 205.0 cal/
  • Chef hat Medium


Soften the unsalted butter.


  1. 1 Heat the oven to 180°C/160°C fan/gas 4.
  2. 2 Lightly grease and line a 1kg loaf tin. Peel and roughly chop 2 of the bananas.
  3. 3 Place the butter, honey, eggs, chopped bananas, cinnamon, flour and baking powder in a food processor, and blend until smooth.
  4. 4 Decant into a large mixing bowl, and stir through 75g cereal.
  5. 5 Spoon the mixture into the tin.
  6. 6 Slice the remaining banana into long, thin lengths and lay these lengthways over the surface of the mixture.
  7. 7 Scatter over the remaining cereal, and bake on the middle shelf for 40-45 minutes, until golden and firm to the touch.
  8. 8 Remove from the oven and drizzle over a little honey.
  9. 9 Allow the loaf to cool in the tin for at least 30 minutes before removing and cutting into slices.
  10. 10 Serve warm or at room temperature.
  • Average per serving
  • Calories 205.0kCal
  • Fat9.9g
  • Saturated5.6g
  • Salt0.2g
  • Carbohydrates25.4
  • Sugar18.7g
  • Protein2.9g
  • Fibre1.6g